Taco salads are a true celebration of flavors, textures, and versatility. Whether you’re looking for a quick, satisfying lunch or a fun dish to serve at your next gathering, taco salads never fail to delight. Their winning combination of savory meat, crisp vegetables, creamy toppings, and a hint of spice makes them popular among food enthusiasts, healthy eaters, and home cooks alike.
This recipe is all about creating a delicious, easy-to-make taco salad that you can whip up in no time. Follow along, and by the end, you’ll have a vibrant, flavorful dish to impress anyone—including yourself!
Equipment Needed
Before we jump into the recipe, it’s important to make sure you’ve got the right tools. Here’s what you’ll need to get started:
- Saute pan: For cooking the ground beef.
- Mixing bowls: To mix and store salad ingredients.
- Measuring cups and spoons: For precise measurements of ingredients.
- Spatula: To stir and cook the beef evenly.
- Serving bowl: A large bowl to showcase your taco salad masterpiece.
Now that your kitchen is set up, it’s time to gather the ingredients!
Ingredients
For the Taco Salad
Here’s everything you’ll need for this fresh and flavorful taco salad:
- 1 pound ground beef (93%)
- 1-ounce taco seasoning packet
- ¼ cup water
- 3 heads romaine lettuce (cleaned, dried, shredded – about 6 cups)
- 1 cup black beans (drained and rinsed)
- 1 cup corn
- 1 cup cherry tomatoes (halved)
- 1 cup fiesta cheese (shredded)
- 1 cup tortilla strips
- ⅛ cup jalapeños (sliced)
- ⅛ cup cilantro (chopped)
- ⅛ cup red onion (diced)
- ⅛ cup black olives (sliced)
- ½ cup salsa
- ½ cup sour cream
- 3 green onions (chopped)
Feel free to customize the ingredients! Add or swap toppings based on what you have on hand (more on variations later!).
Step-by-Step Instructions
Cooking the Ground Beef
- Get started with the beef
Heat a saute pan over medium heat and add the ground beef.
- Cook to perfection
Stir the beef and cook for 6–9 minutes, or until the juices run clear.
- Season it up
Sprinkle the taco seasoning over the beef, add ¼ cup of water, and mix well. Cook for an additional 2–3 minutes, ensuring the flavors seep into the meat.
- Cool down
Remove the pan from the heat and set it aside while you prep the salad.
Assembling the Salad
This is where the fun begins!
- Start with the base
Grab a large serving bowl and add the romaine lettuce.
- Layer the flavors
On top of the lettuce, add the black beans, corn, cherry tomatoes, fiesta cheese, tortilla strips, jalapeños, cilantro, red onion, black olives, and green onions.
- Top it off
Add the cooked ground beef on top of the salad.
- Sauces for the win
Drizzle salsa and sour cream over the top. Want a creamier dressing? Mix salsa with sour cream before adding it to the salad.
- Serve and enjoy
Toss gently to combine, or serve as is and mix at the table.
Examples and Variations
Famous Taco Salad Spotlights
Ever heard of Tex-Mex Heaven in Austin, Texas? It’s famous for serving some of the best taco salads in the country. They use smoky chipotle chicken as their protein and a house-made avocado-lime crema for a fresh twist.
You can channel this restaurant-quality creativity in your own kitchen!
Popular Variations
- Try ground turkey or chicken instead of beef for a leaner option.
- Add avocado slices or guacamole for an extra creamy texture.
- Opt for spicy poblano peppers instead of red onion for a bolder kick.
- Use a lime vinaigrette instead of salsa for a tangier dressing.
Tutorials and Tips
Tips for the Perfect Taco Salad
- Achieve beef excellence: Ensure the beef is cooked evenly by breaking it into small pieces while sautéing. Overcooking can make it dry, so keep an eye on the pan.
- Balance is key: Go easy on stronger toppings like jalapeños or red onions unless you love bold flavors. The goal is harmony in every bite.
- Prepping ahead: Chop the lettuce and toppings in advance for an easy assembly when you’re ready to eat.
- Keep it cool: If you want to serve a chilled taco salad, allow the beef to cool completely before adding it to the salad.